Can you imagine an American Thanksgiving table without the pumpkin pie? There are thousands of recipe variations out there just waiting to be tried. But let’s begin with a simple one just to start the ball rolling.
Oil pie crust ingredients and directions
- 1 cup flour + 2 tablespoons flour
- ½ teaspoon salt
- 1/3 cup oil
- 3 to 4 tablespoons cold water (be SURE it’s cold!)
Measure flour and salt into bowl. Add oil and water and mix thoroughly. Mix until all flour is moistened and dough almost cleans side of bowl. Don’t overwork it!
Gather dough into ball; shape into flattened round.
Roll it on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board, place in a pie pan.
Filling ingredients and directions:
- 2 cups pumpkin puree
- 1 can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked pie crust (See directions below)
Preheat oven to 220 degrees Celsius. Mix filling ingredients (pumpkin puree, sweetened condensed milk, eggs, spices and salt) in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 170 degrees Celsius and continue baking 35 to 40 minutes or until knife inserted 2 cm from crust comes out clean. Cool. Garnish as desired with whipping cream.